Best buttermilk biscuits

My wife developed this recipe over the years. Outstanding biscuits! Don’t expect this or any biscuit recipe to be perfect the first time you make it. It takes a little experience to get to know the right feel of the dough.

2 c flour (low gluten such as White Lily)
1 TB baking powder
3/4 tsp salt
1/4 tsp baking soda
6 TB cold unsalted butter, cut into bits
3/4 c buttermilk
1 TB butter, melted

Preheat oven to 450° (conventional) or 415° (convection). Convection gives the most even cooking.

Sift flour, baking powder, salt, and baking soda together in a large bowl. Cut in the 6 TB of butter until mixture resembles corn meal. Add buttermilk, stirring until a soft dough is formed. Turn dough onto a floured surface; knead well at least 30 seconds. Roll to 1/2″ thickness. Cut into 2 to 3 inch rounds. Place on non-stick baking sheet or greased regular baking sheet so that each biscuit is almost touching its neighbors. Knead remaining scraps together into a ball, roll out, and cut more biscuits. Repeat until all dough is used. Brush with melted butter. Let sit 5-10 minutes on baking sheet before baking. Bake 12-15 minutes in regular oven or 7-1/2 to 8 minutes in convection oven. They will double or triple in height and become lightly browned on top.


1) White Lily brand all purpose flour works the best. Do NOT use White Lily Self Rising Flour.
2) The dough is very sticky and soft when you first start kneading. Keep kneading on a well-floured surface until you can roll it out.
3) Kneading the biscuit dough for at least
1/2 minute improves the texture of the biscuits.

Explore posts in the same categories: Baking, Breakfast

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